I love any recipe with coconut milk. If you add coconut milk to pretty much anything, my theory is it will always taste delicious.Â A few years ago, I discovered how wonderful the soups are at Thai restaurants, because veggies in the soups are added in at the last minute, adding a nice fresh taste and texture. So, with a soup that’s not slow simmered, why not add a grilled element and make it a backyard summer style soup? Hmmmm . . . First, the broth.

It does sound very strange – making brothÂ without heating up your kitchen. But by just letting the flavors steep, your kitchen will not reach the sauna stage. Not even close. Then, you add raw fresh vegetables, whatever pasta or rice you have on hand, and grilled shrimp and – VOILA! – an almost effortless summer soup that is refreshing and flavorful.

I saw this idea in the August issue of Fine Cooking magazine (one of my all-time favorite cooking magazines!) I simplified it a bit and added a fun “grilled” taste.Â Instead of “tea smoking” the shrimp I simply threw them on the grill. Amazingly easy and flavorful! The broth is made by steeping the aromatics with coconut milk and red curry paste. So, so, SO flavorful with so little effort!

I made this soup with shrimp, but you could use grilled chicken or grilled white fish fillets. I’ll bet even grilled tofu cubes on skewers would be delish as well for a vegetarian and vegan version. Must try a veggie version soon . . .

Bring coconut milk to boil in a large sauce pan. Add red curry paste and whisk and cook until reduced about in half. Add broth, ginger and garlic. Turn off heat and cover and let steep for at least 20 minutes. Strain broth and add remaining ingredients listed above. Cover and keep warm.